食品科学2011，Vol.32Issue(22)：148-151,4.
排骨汤的贮藏特性和动力学研究
Storage Characteristics and Kinetic Investigations of Porkchop Soup
摘要
Abstract
Porkchop soup was prepared by a high-pressure four-stage process and then stored at 4 ℃.During storage period,nutritional components,TVB-N,bacterial count and protein digestibility of the porkchop soup were studied.A dynamic model was established to predict and control the storage quality and shelf life of the porkchop soup during storage.The results showed that bacterial count in muscle and soup exhibited an increase trend,and protein degradation and nutritional quality deteriorations were observed during the storage period.Meanwhile,a series of biochemical changes in the porkchop soup were observed,which could be well fitted with the first-order chemical reaction dynamic model.关键词
排骨汤/贮藏/品质/动力学Key words
porkchop soup/storage/quality/dynamics分类
轻工纺织引用本文复制引用
谢雯雯,胡坚,熊善柏,赵思明..排骨汤的贮藏特性和动力学研究[J].食品科学,2011,32(22):148-151,4.基金项目
美的电热电器制造有限公司资助项目 （）
